Daily Report #36 English Version
Daily Report #36 English Version
4th September 2018
Welcome back to my blog, today was my second day practice in GAMMARA hotel together with my friends. Today we shift at 7 a.m, we were absent in security pos then walk in to the kitchen. As I arrived, me and Mifta were told to incharged in show kitchen for breakfast time from 8 a.m until 10 a.m, I watch over for lontong campur, which is lontong campur itself has condiments such as kari ayam, dendeng, orek tempe, sayur and sambal.
For about 9 a.m pas few minutes, we closed. Which is mean no more eating activity in the resto for breakfast time. Mifta and I cleaned show kitchen area. After that I was told to make chicken stock. Chicken stock is a broth from bones or meat with adding mirepoix and bouqet garnie, in reduce time for about 4-6 hours. In this case we used chicken meat, we suir them first and removed meat from bones.
After finished, we took a break for lunch and dhuhur prayed. After that continued to refill ingredients from Ala'carte menu tomorrow. Then I helped Nabila prepared dish to sell in pool, they were Chicken Katsu and Mie Ayam. Me, Mifta and Nabila went to set up the dishes at the pool side. After everything done, we went home at 4 p.m
4th September 2018
Welcome back to my blog, today was my second day practice in GAMMARA hotel together with my friends. Today we shift at 7 a.m, we were absent in security pos then walk in to the kitchen. As I arrived, me and Mifta were told to incharged in show kitchen for breakfast time from 8 a.m until 10 a.m, I watch over for lontong campur, which is lontong campur itself has condiments such as kari ayam, dendeng, orek tempe, sayur and sambal.
For about 9 a.m pas few minutes, we closed. Which is mean no more eating activity in the resto for breakfast time. Mifta and I cleaned show kitchen area. After that I was told to make chicken stock. Chicken stock is a broth from bones or meat with adding mirepoix and bouqet garnie, in reduce time for about 4-6 hours. In this case we used chicken meat, we suir them first and removed meat from bones.
After finished, we took a break for lunch and dhuhur prayed. After that continued to refill ingredients from Ala'carte menu tomorrow. Then I helped Nabila prepared dish to sell in pool, they were Chicken Katsu and Mie Ayam. Me, Mifta and Nabila went to set up the dishes at the pool side. After everything done, we went home at 4 p.m
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